Blueberry Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Set it aside.

2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

5. Gently fold in the fresh blueberries, being careful not to overmix to keep them from breaking.

6. Pour the batter into the prepared baking pan, spreading it evenly.

7. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

8. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

9. Slice the Blueberry Cake into squares or rectangles and serve. This cake can be enjoyed warm or at room temperature, and it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

10. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness. You can also freeze slices of this cake for later enjoyment.